Category: Relishes

1 lb Unripe mangoes

1/3 cup Light brown sugar

1/4 tsp Ground fennel

1/2 tsp Ground cumin

1/4 tsp Red pepper flakes

1/2 tsp Salt

2/3 cup Water

1/4 cup Raisins

2 tsp Cornstarch dissolved in

2 tbsp Water

2 tsp Vegetable oil

1/2 tsp Yellow mustard seed,

Crushed

Peel mangoes & cut in half. Remove pit & discard. Cut flesh into 1/4" thick slices. Combine mango, sugar, fennel, cumin, pepper flakes, salt, water & raisins in a saucepan & bring to a boil. Cook over med heat, partly covered, for 6 minutes or until mango is soft & translucent. Stir in cornstarch & continue cooking until chutney thickens. Turn off heat. Heat the oil in a small skillet until hot. Add mustard seeds. Let spice sizzle for 10 seconds then immediately pour the entire contents of the pan over the chutney. Mix well & serve warm, at room temperature, or chilled. Keeps for a day at room temperature & 4 weeks refrigerated.



Note: This chutney can be made with ripe mangoes; just add a tablespoon of lemon juice to cut the sweetness.



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip